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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 93.3
  • Total Fat: 2.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 487.9 mg
  • Total Carbs: 17.1 g
  • Dietary Fiber: 4.4 g
  • Protein: 3.5 g

View full nutritional breakdown of Vegetarian Vegetable Soup calories by ingredient
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Vegetarian Vegetable Soup

Submitted by: GLAD2BME2

Introduction

This cup of soup goes great with a low-fat grilled cheese sandwich. This cup of soup goes great with a low-fat grilled cheese sandwich.
Number of Servings: 24

Ingredients

    2 - 32 oz. boxes of vegetable stock
    4 - 10 oz. bags of mixed vegetables
    1 - 10 oz. bag zucchini
    2 - cans of no salt added green beans, drained
    1 cup diced onions
    .5 cup chopped celery
    2 cups sliced mushrooms
    2 cans no salt added garlic and onion diced tomatoes
    1 - 14 oz no salt added tomato sauce
    1 - 6 oz. can tomato paste
    1 - 12 oz. can V8 juice (low sodium)
    1 can reduced sodium tomato soup (Healthy Request)
    3 T olive oil
    1 T minced garlic
    At least 2 T Italian seasoning (more if desired)
    Black pepper as desired

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Directions

1. Heat olive oil in very large pot.

2. Brown garlic about 1 minute, and then add mushrooms, onions, and celery. Cook until all vegetables are soft.

3. Add all other ingredients.

4. Bring to a boil and then reduce to simmer.

5. Allow to simmer for at least 1 hour, but the longer the better.

If desired, sprinkle grated Parmesan cheese on top of soup after ladling it into bowls. This recipe makes a huge batch of soup which is great for freezing.

Makes 24 one cup servings.

Number of Servings: 24

Recipe submitted by SparkPeople user GLAD2BME2.






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